A Ketogenic Diet Improves Cognition

Age-related cognitive decline has been linked to a diverse set of neurobiological mechanisms, including bidirectional changes in proteins critical for neuron function. Importantly, these alterations are not uniform across the brain. For example, the hippocampus (HPC) and prefrontal cortex (PFC) show distinct patterns of dysfunction in advanced age. Because higher cognitive functions require large-scale interactions […]

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The Pathways of Insulin Resistance: Exposure and Implications

Ivor Cummins originally completed a Chemical Engineering degree in 1990 (Biochemical Stream, BE(Chem) CEng MIEI), followed by over 25 years in corporate technical leadership and management positions. Ivor’s particular specialty was leading teams in complex problem-solving scenarios. Following less-than-ideal blood test results, he was unable to get solutions from the doctors he consulted. He thus […]

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Sugar’s Sick Secrets

Walk into any grocery store, grab a few packaged products, and flip to the ingredients. You’ll likely spot added sugars  –  lots of them  –  provided you can discern their dizzying array of names: sucrose, dextrose, barley malt, agave nectar, high-fructose corn syrup, treacle, to list just a few. Why is our food saturated with […]

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What if sugar is worse than just empty calories?

Discussions about the global epidemics of obesity and type 2 diabetes tend to assume that these are new phenomena, products of changes in the way we eat and live that go back perhaps 50 years. For some populations with diets and lifestyles that are only recently westernised that may be true. In the United States, […]

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Diabetes is linked with cognitive dysfunction

Middle-aged adults with diabetes performed worse on assessments of executive function, attention and memory when compared with adults without diabetes, independent of other cardiovascular risk factors and depression status, according to findings from a population-based study. “Recently, attention has been given to modifiable risk factors to help curtail the increasing prevalence of dementia, and several […]

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Two Type 2 diabetes drugs linked to higher risk of heart disease

Are second-line antidiabetic medications (ADMs) associated with cardiovascular events among insured adult patients with type 2 diabetes who are initiating second-line therapy? This cohort study of 132 737 adults with type 2 diabetes found that glucagon-like peptide 1 receptor agonists, dipeptidyl peptidase 4 inhibitors, and sodium-glucose cotransporter 2 inhibitors were associated with similar cardiovascular outcomes. Sulfonylureas […]

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High Carbohydrate Foods Can Raise Risk For Heart Problems

“Looking inside” the arteries of students eating a variety of foods, Dr. Michael Shechter of Tel Aviv University’s Sackler School of Medicine and the Heart Institute of Sheba Medical Center — with collaboration of the Endocrinology Institute — visualized exactly what happens inside the body when the wrong foods for a healthy heart are eaten. […]

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The diet-cancer connection points to sugar and carbs

In August of 2016, the New England Journal of Medicine published a striking report on cancer and body fat: Thirteen separate cancers can now be linked to being overweight or obese, among them a number of the most common and deadly cancers of all — colon, thyroid, ovarian, uterine, pancreatic and (in postmenopausal women) breast […]

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Hidden in Plain Sight

Added sugar is hiding in 74% of packaged foods We tend to think that added sugar is mainly found in desserts like cookies and cakes, but it’s also found in many savory foods, such as bread and pasta sauce. And some foods promoted as “natural” or “healthy” are laden with added sugars, compounding the confusion. In fact, manufacturers add […]

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Consumption of added sugars among U.S. adults, 2005-2010

Increased consumption of added sugars, which are sweeteners added to processed and prepared foods, has been linked to a decrease in intake of essential micronutrients and an increase in body weight. The Dietary Guidelines for Americans, 2010 recommends limiting total intake of discretionary calories, including both added sugars and solid fats, to 5%-15% per day. […]

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